Taylor Laitsch is the marketing and communications manager for Seattle Fish Co., a 101-year-old supplier of seafood that is headquartered in Denver, Colorado, with a second office in Kansas City, Missouri.
SeafoodSource: What are your responsibilities at Seattle Fish Co. and what drew you to your current position?
Laitsch: Seattle Fish Co. is actually my first job in the seafood industry, and although it’s been a steep learning curve, I can honestly say I love it. Before coming on board at Seattle Fish, I spent my time at various marketing agencies helping my clients position their brands and businesses to generate lead and sales. I was eating dinner at a restaurant in Denver when I saw the Seattle Fish Co. logo on a menu, denoting they had supplied the seafood I was eating. When I went to their website later that night, they happened to have a marketing position available so I quickly applied — I think it was meant to be. I was able to take my previous marketing experience and apply it at SFC. I’m responsible for telling our story, increasing brand awareness and executing marketing strategies like strategic partnerships, product launches, events, email marketing — a little bit of everything. Luckily for me, SFC has an amazing history and unique story to tell, which makes my job easier.
SeafoodSource: How are you helping position Seattle Fish for its next 100 years?
Laitsch: I think employees from every department at Seattle Fish Co. are working collectively to ensure that 100 years from now we’re not only still here, but we’re thriving. Our vision is to “lead the growth of sustainable seafood consumption throughout the West,” so we’re doing whatever it takes to make that happen. For example, our purchasing team partners with and sources products from fishermen/women, farmers, and companies that are raising, catching, and harvesting seafood the right way; ensuring that whatever we take from our planet doesn’t leave a negative impact. Our sales staff is incredibly knowledgeable, and they work hand-in-hand with our customers on a daily basis to make decisions for their menus or stores that are sustainable, and don’t sacrifice quality or flavor. And of course, our production staff is really the heart of our organization. Without them, it wouldn’t be possible for us to receive, hand cut, pack, and deliver as much seafood as we do.
To us, growing sustainable seafood consumption also means partnering with organizations outside of Seattle Fish Co. that are focused on bettering the future of the overall food supply chain. It’s only by working together as a united team that we will see a successful future for our industry.
SeafoodSource: What are some things you've learned about the industry that make good cocktail party talk?
Laitsch: Among industry folks there are endless fish/seafood/ocean/water puns that we use without even trying (seriously, try to make a list, then compare it with someone else’s list).
Trying to convince non-seafood industry folks to lesser-known seafood options in addition to the most common “four fish” (shrimp, salmon, tuna, and cod).
SeafoodSource: You were a participant in the 2018 National Fisheries Institute Future Leaders program. When you get together with other future leaders within the industry, what's the main topic of discussion these days?
Laitsch: Other than scheming for a future reunion, most of our communication has centered around how we can help each other. There’s an incredible sense of camaraderie that’s built among the class after spending all that time together, and I think we’re committed to helping one another succeed. I know I have personally reached out to people when I had questions about creating new packaging, or making sure products are certified and subsequently marketed in accordance with industry guidelines. Just knowing we all have a shoulder (or 40) to lean on when we have questions makes all the difference.
SeafoodSource: What most concerns you and also most encourages you about the future of the industry?
Laitsch: Can I have the same answer for both? As a marketer, I get lots of questions about the negative (false!) perceptions and myths about the seafood industry. It can be disheartening at times to hear so much false information circulating, and therefore informing consumer purchasing decisions. However, this is also where I see the most room for improvement and opportunity. If we can (and we will!) change some of these perceptions and showcase seafood for the healthful, sustainable protein that it is, we’re going to see a major positive impact on not only the future of our industry but on our planet’s overall consumption of protein and the associated benefits.
SeafoodSource: When you aren't working, what are your interests?
Laitsch: Even when I’m not working, my mind is usually on food. I might be browsing a cookbook and picking out my next recipe to try, visiting all of the great restaurants popping up in Denver, or listening to food podcasts — it’s all food, all the time. Outside of that, I love to travel (my eye is on Japan next) and of course relax at home with my dog, Ellie.
